Wyeast
Vintner's Choice Yeast Cultures
Note:
These are liquid yeast cultures. Directions come with the cultures, but
generally one must aerate a small portion (1 pint) of diluted juice well and add
the active yeast culture. Agitate often to continue aeration over several hours
before adding to the must. Additional yeast nutrients, particularly in white
wines and high sugar content juices is beneficial.
3021
Pasteur Champagne
3134
Sake #9
3242
Chablis
3783
Rudisheimer
3237
Steinberg
3277 Assmannhausen Red
3028 Pasteur Red
3267 Bordeaux
3244 Chianti
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3021
Pasteur Champagne
(Prise de mousse) : Used in many white wine fermentation's
and also some red wines. Also used for secondary fermentation of barley wine.
Ferments crisp and dry, ideal for base wines in champagne making. Low foaming,
excellent barrel fermentation, good flocculating characteristics. Dry White
Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewürztraminer.
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3134
Sake #9:
Sake yeast #9 used in conjunction with Koji for making a wide
variety of Asian Jius (rice based beverages). Full bodied profile with true Sake
character. Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer.
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3242
Chablis:
Produces extremely fruity profile, high ester formation, bready,
vanilla notes. Allows fruit character to dominate aroma and flavor profile.
Finishes slightly sweet and soft. Fruity White Wines, Chardonnay, Chablis,
Ciders, Gewürztraminer, Chenin Blanc, Pinot Gris.
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3783
Rudisheimer:
Produces distinct Riesling character. Rich flavor, creamy,
fruity profile with nice dry finish and a hint of Riesling sweetness in the
aftertaste. Rhine Wines, Fruity Ciders, Riesling, Ice Wine.
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3237
Steinberg:
Classic German yeast from the Rheingau District produces full
bodied wines with great depth, dry smokey characteristics with a sharp finish,
drier than # 3783. Riesling, Sylvaner, Moselles, Liebfraumilch.
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3277
Assmannhausen Red:
Ferments slower than most red wine strains. Enhances
vinifera character in French American hybrids. Cold tolerant. Red German Wine,
Riesling, Red Varietal, Merlot, Red French American Hybrids.
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3028
Pasteur Red:
Ideal for red or white wines which mature rapidly with Beaujolais
type fruitiness and for bigger reds requiring aging. Low foaming, low sulfur
production over a broad temperature range. Cabernet, Red Varietal, Gamay
Beaujolais, Zinfandel, Rhone, Burgundy, Pinot Noir.
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3267
Bordeaux:
Produces distinctive intense berry graham cracker nose, jammy,
rich, very smooth complex profile, slightly vinuous. Well suited for higher
sugar content musts. French Cabernet, Pinot Noir, Merlot, Petit Syrah, Rioja,
Valdepenas.
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3244
Chianti:
Rich, very big, bold, well rounded profile. Nice soft fruit
character with dry crisp finish. Barolo, Barbera, Barbaresco, Nebbiolo, Chianti,
Valpolicella.
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3347
Eau de Vie -
(Water of Life) : A very good choice for alcohol tolerance and
stuck fermentations. Produces a very clean dry profile, low ester and other
volatile aromatics. 21% alcohol tolerance. Cordials, Grappa, Barley Wine, Eau de
Vie, Single Malts.
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